Pecan Pie Bread Pudding

This Pecan Pie Bread Pudding could also be titled Best.Thing.Ever. I know that’s a strong statement to make, but geez…it was pretty darn tasty. If I do say so myself. And I do. Because I have a blog and that’s sort of my job…to let y’all know when something should be put on your “to make” list ASAP. This would make an excellent breakfast/brunch dish for the holidays too. Just sayin’. Since it’s already NOVEMBER! (Don’t ask me how that happened already!)

pecan pie bread pudding - before

I’m calling this breakfast, but slap some vanilla ice cream on that bad boy and it could become dessert. I think I ate it for every meal until I gave the last two pieces to my parents so they could experience it’s awesomeness. And the fact that I couldn’t button my jeans. Calorie friendly it is not.

Pecan Pie Bread Pudding - after

It’s like pecan pie and French toast casserole got together and had a baby. A sweet, delicious, nutty baby.

Pecan Pie Bread Pudding

This is what dreams are made of right here.

Pecan Pie Bread Pudding

Pecan Pie Bread Pudding


  • 8 cups bread, torn into bite-size pieces (I used Challah, could also use Italian, French, King’s Hawaiian, etc.)
  • 2 tablespoons melted butter
  • 3 eggs
  • 1 1/4 cup light corn syrup
  • 1/3 cup packed brown sugar
  • 1/4 cup white (granulated) sugar
  • 1 teaspoon maple or vanilla extract (I used ½ teaspoon of each)
  • 1/2 teaspoon salt (omit if using salted butter)
  • 1 teaspoon cinnamon
  • 1 cup pecans, roughly chopped


  1. Preheat oven to 375 degrees F.
  2. Line an 8 x 8 or 9 x 9 baking dish with parchment paper and spray with cooking spray.
  3. Pour your bread pieces into the baking dish. It will be very full, gently press it down into pan.
  4. Drizzle melted butter over bread.
  5. In a large mixing bowl, combine the eggs, corn syrup, sugars, extract(s), salt (if using) and cinnamon.
  6. Stir pecans into sugar mixture, then pour over bread. Gently press the bread down into the pan so everything is coated.
  7. Bake for 40-45 minutes.
Recipe Management Powered by

Recipe Source:

Once done, you can use the parchment paper to lift the casserole out for easy cutting. Enjoy!

This recipe is featured at  & !


I may be linking up at any of the following – (Monday) , , , , ,  (Tuesday) , , ,, , ,  (Wednesday) , , , ,  (Thursday) , ,  (Friday) , , , ,, , , , ,

Apple Cider Bread Pudding

I don’t know about y’all, but I’m over winter. I do not like to be cold, and baby, it’s cold outside! Uncharacteristically cold temps for eastern NC…we are not used to getting down into the teens. Even crazier, it’s going from 60’s to the teens in a matter of 24 hours. Weird.

Anyway, ’tis the weather to drink warm apple cider. Or cook with it. This was my first experience making bread pudding, so I wasn’t sure what to expect (I had only eaten it once before too.) But ya know how I am, I like to make random things that I’m not sure if anyone will eat. (My grocery budget has limited some of that, so now you know yet another reason I do sponsored posts!) However, this Apple Cider Bread Pudding seemed like a good thing to try, and I had all of the ingredients already on hand. This is another great way to “re-purpose” leftovers, in this case stale bread, too.

This bread pudding has a very similar texture to a french toast casserole that has soaked overnight. You know, that spongy, eggy, wet bread texture. If you like that, then you’re golden. If you have texture issues…then this may not be for you. Or me. I loved the flavor, but couldn’t really handle the texture, but being as it is bread pudding, I’m not sure what I was expecting. Sometimes I’m a dork. *Update – I have since made Pecan Pie Bread Pudding, and it’s not spongy or soggy. It was phenomenal! I’m thinking a different bread may decrease the sogginess factor in this recipe.*

Apple Cider Bread Pudding

8 cups stale bread (cubed) – I used leftovers of various breads!
4 large eggs
3/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 cups milk
1 cup apple cider

*can also add raisins, nuts, etc.
  • Preheat oven to 350 degrees.
  • Spray a 9 x 13 baking pan with cooking spray.
  • Put bread cubes in a large bowl and set aside.
  • In another bowl, whisk together the eggs, brown sugar, cinnamon, nutmeg, and salt.
  • Add the milk and apple cider. Whisk until combined.
  • Pour egg mixture over the bread and stir until all the bread is moistened.
  • Pour into the prepared baking dish and let sit for 15 minutes, gently pushing the bread down into the custard mixture.
  • Bake 40-50 minutes or until set.
  • Let cool for 10-15 minutes.
Recipe from

It’s tasty with a little maple syrup over top, or maybe a drizzle of caramel sauce? You could also do a sprinkle of powdered sugar. My kids think everything is better with powdered sugar!

I may be linking up at any of the following – (Monday) , , , , , , , , , , (Tuesday) , , ,,, ,  and ,  ,  (Wednesday) , , , , , ,   (Thursday)  ,, , ,  (Friday) ,  , , , , ,, , , ,, , , ,, , (Saturday)  , , ,